Recipes from Cooking with Doyle Moore on Focus 580

June 5, 2002:  Fresh Produce

SPICY SQUASH DISH

• 4 lbs. yellow squash sliced (can substitute one to two lbs. of zucchini for some of this)

• 1 large onion sliced

• 3 Jalapeno peppers coarsely chopped

• 3 lbs. fresh tomatoes cut into eighths

• 1 lb. grated cheddar cheese

• Optional:  sliced green or red bell pepper for color

Sauté onions and Jalapeno peppers.  Add squash after onions and peppers have cooked for a little bit.  Cover and cook it until the squash can have a fork easily pulled out of it.  Add tomatoes and replace lid.  Cook another five to ten minutes, until most of the liquid, but not all, has come out of the vegetables.  Pour off the liquid (it can be used as a drink).  Add cheddar cheese, reduce heat, and stir.  Once cheese is melted, serve with salt and pepper.

FINGERLING POTATOES

Par Boil.  Sauté potatoes in skillet with butter and oil.

SAUTÉED CABBAGE

• ½ head of cabbage

• 1 large onion

• lard

• 1 teaspoon of caraway seeds

• 1 tablespoon of sugar

• salt

• pepper

• vinegar to taste

Core ½ cabbage.  Cut into slaw slicing sides.  Fry onions in lard.  Add cabbage and simmer with caraway seeds and sugar until soft and cooked down.  When done, add salt, pepper, and vinegar to taste.

Serve alone or with bow tie pasta

SUMMER HARVEST CASSEROLE

• 2 zucchini

• 1 yellow squash

• 3 large tomatoes

• 1 medium onion

• 2 cups Monterey jack cheese

• 2/3 cup Italian seasoned bread crumbs

• Optional:  fresh basil

Slice vegetables.  Layer ingredients in two layers in a bread pan.  Press layers down with a second bread pan.  Bake at 400 degrees uncovered for 40 minutes.  Serve sliced.

ROASTED STRAWBERRIES WITH BLACK PEPPER

• 2 pints of strawberries

• 3 tablespoons of sugar

• 1 tablespoon freshly ground black pepper

• 2 tablespoons balsamic vinegar

Rinse and slice berries to 1/8 inch thick.  Put berries in a large bowl and sprinkle them with sugar.  Cover and refrigerate for one to four hours.  Toss berries with pepper, then add vinegar.  Put into sauté pan or oven proof dish and roast them for eight to ten minutes.  Roast until strawberries are hot, but not mushy.  Serve over ice-cream or other dessert.

SPINACH SOUFFLÉ

• 6 eggs beaten

• 1 large container of cottage cheese

• 2 boxes of frozen spinach, thawed and drained

• 2 tablespoons of butter melted

• 2 tablespoons of flour

• 3 cups of sharp cheddar cheese

• chopped onion to taste

Spray dish.  Mix all ingredients together.  Bake in oven at 350 degrees for thirty to forty minutes.